Spanish Yellow Rice
Transform your dinner table with the rich, golden hues and aromatic flavors of Spanish Yellow Rice, a versatile dish that's as vibrant as it is delicious. This best-loved recipe combines fluffy long-grain white rice with a fragrant blend of ground turmeric, smoked paprika, and cumin, creating a warm, earthy base that's both visually stunning and packed with flavor. A sauté of finely diced onions and garlic adds depth, while chicken or vegetable broth ensures the rice is irresistibly tender and infused with savory goodness. Frozen peas bring a touch of freshness, and a garnish of parsley completes the dish with a pop of color. Quick to prepare in just 35 minutes, this one-pot recipe is perfect as a standalone vegetarian option (with veggie broth) or as a complement to your favorite Spanish-inspired entrees. Ideal for home cooks looking to recreate the vibrant tastes of Spain, this stunning side dish deserves a place at your table!
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Recipe Information
Ingredients
- 2 cups long-grain white rice
- 3.5 cups chicken broth (or vegetable broth for a vegetarian option)
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup frozen peas (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch, then set aside to drain.
Heat the olive oil in a large saucepan over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent, stirring occasionally.
Stir in the minced garlic, ground turmeric, ground cumin, smoked paprika, salt, and black pepper. Cook for 1 minute until the spices are fragrant.
Add the drained rice to the saucepan and stir well to coat the grains in the spice mixture and oil.
Pour in the chicken broth (or vegetable broth) and bring the mixture to a boil.
Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15-20 minutes until the rice is tender and the liquid has been absorbed.
If using frozen peas, stir them into the rice during the last 5 minutes of cooking to heat through.
Remove the saucepan from heat and let the rice sit, covered, for 5 minutes to steam.
Fluff the rice with a fork, garnish with chopped parsley, and serve warm.
Nutrition Facts
Calories |
238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.7 g | 10% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 1243 mg | 54% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.0 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 203 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
